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Journal of Applied Microbiology
|
October 23, 2021
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making
Michela Verni, Anna Vekka, Mikko Immonen, et al.
Journal of Agricultural and Food Chemistry
|
September 15, 2015
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran
Elisa Arte, Carlo G Rizzello, Michela Verni, et al.
Carbohydrate Polymers
|
April 10, 2018
Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b
Yan Xu, Leena Pitkänen, Ndegwa Henry Maina, et al.
Food Microbiology
|
November 16, 2013
Influence of particle size on bioprocess induced changes on technological functionality of wheat bran
Rossana Coda, Ilona Kärki, Emilia Nordlund, et al.
Foods (Basel, Switzerland)
|
November 26, 2022
Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate
Fabio Tuccillo, Yaqin Wang, Minnamari Edelmann, et al.
Food Research International (Ottawa, Ont.)
|
January 3, 2019
Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate
Yan Xu, Rossana Coda, Ulla Holopainen-Mantila, et al.
International Journal of Food Microbiology
|
March 5, 2017
In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour
Yan Xu, Yaqin Wang, Rossana Coda, et al.
Food Chemistry
|
July 14, 2020
Cascade extraction of proteins and feruloylated arabinoxylans from wheat bran
Secil Yilmaz-Turan, Amparo Jiménez-Quero, Rosana Moriana, et al.
Scientific Reports
|
April 11, 2018
Metabolic profiling of sourdough fermented wheat and rye bread
Ville M Koistinen, Outi Mattila, Kati Katina, et al.
Food & Function
|
May 16, 2013
Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran
Jenni Lappi, Anna-Marja Aura, Kati Katina, et al.
Page
of 6
Search research articles
Search
Showing results (11-20 of 56) with videos related to
Sort By:
Page
of 6
Journal of Applied Microbiology
|
October 23, 2021
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making
Michela Verni, Anna Vekka, Mikko Immonen, et al.
Journal of Agricultural and Food Chemistry
|
September 15, 2015
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran
Elisa Arte, Carlo G Rizzello, Michela Verni, et al.
Carbohydrate Polymers
|
April 10, 2018
Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b
Yan Xu, Leena Pitkänen, Ndegwa Henry Maina, et al.
Food Microbiology
|
November 16, 2013
Influence of particle size on bioprocess induced changes on technological functionality of wheat bran
Rossana Coda, Ilona Kärki, Emilia Nordlund, et al.
Foods (Basel, Switzerland)
|
November 26, 2022
Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate
Fabio Tuccillo, Yaqin Wang, Minnamari Edelmann, et al.
Food Research International (Ottawa, Ont.)
|
January 3, 2019
Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate
Yan Xu, Rossana Coda, Ulla Holopainen-Mantila, et al.
International Journal of Food Microbiology
|
March 5, 2017
In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour
Yan Xu, Yaqin Wang, Rossana Coda, et al.
Food Chemistry
|
July 14, 2020
Cascade extraction of proteins and feruloylated arabinoxylans from wheat bran
Secil Yilmaz-Turan, Amparo Jiménez-Quero, Rosana Moriana, et al.
Scientific Reports
|
April 11, 2018
Metabolic profiling of sourdough fermented wheat and rye bread
Ville M Koistinen, Outi Mattila, Kati Katina, et al.
Food & Function
|
May 16, 2013
Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran
Jenni Lappi, Anna-Marja Aura, Kati Katina, et al.
Page
of 6